Grilled Vegetables with Noodles and Parmesan


2/3 cup olive oil
1 teaspoon each dried rosemary, thyme, basil
1 1/2 Tablespoons fresh parsley, chopped
3 garlic cloves, minced
1 medium eggplant, cut into 1/2-inch slices
1 medium onion, cut into 1/2-inch slices
1 red bell pepper, quartered
1 yellow bell pepper, quartered
salt and pepper, taste
8 ounces bowtie noodles, cooked al dente, drained
2/3 cup Parmesan cheese, grated


Blend olive oil, herbs parsley, garlic and honey. Add vegetables, toss. Season with salt and pepper. Cover and let stand 1-2 hours. Prepare grill, spray rack with non-stick spray. Remove vegetables, reserving marinade. Grill vegetables until tender, about 4 minutes per side. Cool and cut vegetables into 1/2-inch pieces. Place hot noodles in a large bowl. Add grilled vegetables, reserved marinade and Parmesan cheese. Toss and serve.

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